recipe

Rainbow Chicken Salad Recipe

October 18, 2014April 21, 2015 monplate healthy food recipes, healthy foods, healthy snacks, vegan diet, yummy desserts

Ingredients

250g chicken bosom filet

1 avocado, cut

130g (1/2 container) Jalna Greek Characteristic Yogurt

2 tablespoons lime juice

2/3 container finely destroyed red cabbage

1 Granny Smith apple, skin on, cored, daintily cut

10 child roma tomatoes, split

2 containers child spinach clears out

1 extensive carrot, peeled, coarsely ground

New coriander leaves, to serve

Method

Step 1

Preheat a chargrill to medium-high. Spread with oil. Season the chicken. Cook for 6 minutes each one side or until cooked through. Exchange to a plate and put aside for 5 minutes to rest. Daintily cut.

Step 2

In the interim, put the avocado, yogurt and lime squeeze in a dish. Utilize a stick blender to mix. Season.

Step 3

Join the cabbage and apple in a vessel. Isolate avocado mixture among two 600ml jugs. Beat each with cabbage mixture, tomato, a large portion of the spinach, carrot, remaining spinach and chicken. Top with coriander.